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    The Farmer Diaries

    Texas farmer takes next major step in journey of young seedlings

    Marshall Hinsley
    Mar 16, 2014 | 5:00 am

    The time comes for the next major step in the journey of my garden. Taking my cues from the native trees along the creeks that have started to bud, I know it is time to set my seedlings out in the garden.

    I begin by preparing the beds. I till with a spade fork, weeding out henbit and winter grasses that have taken root, finding a few stray carrots in the process. Amended last fall with a variety of nutrient sources, the soil has good tilth and is spongy and light — perfect for the seedlings I've hardened off over the past two weeks.

    On the day I transplant, I water the seedlings thoroughly. I consult the maps I've made of my garden each year to ensure that I rotate my crops. I never plant the same crop in a bed for at least three years.

    I consult the maps I've made of my garden to ensure that I rotate my crops. I never plant the same crop in a bed for at least three years.

    My goal is to foil insects that overwinter or lay their eggs in the soil under a crop. No sense in serving them breakfast in bed; making them work to find food is an important factor in pest management, and that's sometimes all that's needed to make them pack their bags for better accommodations elsewhere.

    To transplant the seedlings, I extract them gently from their trays. Their roots have formed a root ball in the starting containers, so all the soil stays intact with the roots when the seedling is pulled out. When a plant seems like it won't budge, I push the container bottom so that it eases up and out. For some plants, the push-up procedure is not enough; sometimes I resort to cutting the container off.

    Once each plant is out of its container, its naked roots are susceptible to drying out, especially on windy or bright sunny days. I work quickly, digging small holes in the bed, only as large as the root ball. I place the seedlings in the hole, making sure to keep the top of the root ball at the same level as the surface of the soil, then nudge dirt from the sides of the hole toward the center to stabilize the seedling.

    I follow that with a sprinkle of water and seaweed extract, just enough to moisten the seedling's new environment and lessen the differences between the root ball and the soil, thus mitigating transplant shock.

    Tomato seedlings get a different treatment. I dig a trench deep enough to hold the root ball, but also as long as the stalk of the seedling. I lay the seedling on its side in the trench and ease the top of the stalk upward by bending it at a right angle.

    I cover the rest — root ball and stalk — with soil, leaving only the few leaves at the top poking above the soil. In a few days, the hairs along the stalk transform into roots, giving the transplant a larger root system that will bolster its drought tolerance once summer begins.

    Cutworms are a hazard. Like tiny lumberjacks, they can fell a newly transplanted seedling. To limit their access, I cut off the bottom of a cardboard coffee cup and make "collars" out of the top, which I place around the tomato and pepper seedlings.

    Collards and other greens are at risk from rabbits. To keep them away, I either protect the whole bed with a frost blanket supported by a PVC pipe structure, or else I cover each seedling with a cup collar topped with a piece of frost blanket fixed to it. Protecting a seedling with some sort of barrier is easier than trying to eliminate the insects or animals that attack it.

    If a late frost occurs, I cover each transplant with a cardboard box weighted down with a brick. If the temperature is predicted to take a huge plunge, I put a bottle of water under the box, next to the seedling. So far, that has proved to be a sufficient source of heat to keep the seedling alive.

    With three months' growth as a head start, my seedlings of tomatoes, peppers, chamomile, basil and other crops have a jump on the season. In the temperate months of spring, boosted by rainfall and natural sunshine, they'll thrive. In a few short months, I'll be back to picking produce straight from the vine.

    Marshall Hinsley plants his first tomato seedling of the season.

      
    Photo by Allee Brand
    Marshall Hinsley plants his first tomato seedling of the season.
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    Restaurant News Roundup Time

    H-E-B supermarket opens in Melissa and more Dallas restaurant news

    Raven Jordan
    May 15, 2025 | 7:41 pm
    H-E-B Melissa
    H-E-B
    New H-E-B Melissa store

    It's May, a time of the year when CultureMap's twice-monthly restaurant news roundup gets a little sleepy, and this May is no exception. This roundup might have fewer items than usual, but they are still must-reads: openings, closings, and even a few delinquent spring menus just being introduced.

    Here's what's happening right now in Dallas restaurant news:

    H-E-B the supermarket chain has opened a location in Melissa at 1230 Central Expy., at the northeast corner of US-75 and Sam Rayburn Hwy 121. The store broke ground in December 2023, and at 136,000 square feet, it's a biggie, even by H-E-B's gargantuan standards. In addition to the staples that all H-E-B stores have — bakery making breads, cakes, and tortillas, big produce section, SushiYa sushi counter — Melissa has a few distinctive features including a two-level True Texas BBQ restaurant with drive-thru; a full-service H-E-B Pharmacy with drive-thru; and a fuel station with car wash. H-E-B Melissa joins seven other H-E-B stores and two Joe V’s Smart Shop locations that have opened in DFW.

    Piada Italian, an Italian street food chain, is now open at 9605 Coit Rd., #101 in Plano. This is the restaurant's second Plano location. They serve baked piada pockets, wraps, pasta bowls, and chopped salads. There are other Dallas locations in Lakewood, Frisco, McKinney, and Richardson.

    Banh Shop, the small Asian restaurant chain dedicated to the banh mi sandwich, has closed its "streetside" locations which include a location in Fort Worth at 3051 S. University Dr., and a location in Irving at 7601 N. MacArthur Blvd. #105. According to a spokesperson, there are five locations open, all in airports, with more airports to come.

    Keto Kitchen Creations, a meal prep store, is closing its Plano location on May 24. The shop was open for four years serving family-sized keto-friendly meals like stacked enchiladas, keto nuggets, cinnamon rolls, and lasagna, plus personal meal requests. Meals also catered to diets like gluten-free lifestyles. They'll continue accepting bulk meal prep orders, such as green beans or protein mac & cheese, until the last day of service.

    Panda Express, the quick-serve Asian chain, has brought back eggplant tofu at some DFW locations. The dish — featuring eggplant, tofu, and red bell peppers in a sweet and tangy brown sauce — has developed a cult following over the years, inspiring lots of copycat recipes as well as websites dedicated to finding every Panda Express location that offers it. It used to be a regular item, and was recently revived. There are 18 Panda Express locations in DFW, not all have it. Panda Express has dabbled previously in plant-based offerings, including its revered Orange Chicken, which it has more than once offered, with Beyond plant-based chicken.

    Cafe Dior by Dominique Crenn, the frou-frou restaurant at the Christian Dior boutique in Highland Park Village, has added afternoon tea. It comes with chicken salad sandwich, caviar & watercress choux, salmon gravlax crackers, hazelnut chocolate cookie, piña colada baba au rhum, and banana and sesame canelés, and is $75. But get this: The tea itself costs extra. So does champagne, which is $25 per glass. Reservations are available from 10 am-4:30 pm.

    Crown Block, the restaurant atop the Reunion Tower, has a new spring menu that includes oysters Rockefeller, burrata with rhubarb jam, scallop gratin, Westholme Wagyu strip loin, gnocchi pasta tossed in a lemon & basil pesto with English peas, asparagus, artichokes, & whipped ricotta, Lumina Australian lamb with Hatch chile Greek yogurt, cucumber sumac salad, and pretzel crusted onion rings, and spring roll sushi with avocado cream and fresh greens. Desserts include Baked Texas — a “Baked Alaska meets Strawberry Shortcake” filled with vanilla ice cream and strawberry sherbet, topped with toasted meringue — and Lizbeth’s basque cheesecake.

    Dive Coastal has a new spring menu with BBQ chicken salad, brisket Cuban sandwich, gazpacho, Egyptian spinach soup, tri-colored cauliflower, blackened pineapple shrimp skewers, jumbo crab cakes, Alaskan wild halibut, and wild mahi mahi. available throughout May.

    The Henry has new seasonal menu items including strawberry and watermelon salad, pressed yellowtail sushi, and wild caught bay scallops. These items are $20-$38.

    White Rhino has a nw menu for summer with strawberry pistachio matcha, the Strawberry Pistachio Latte, and the Pineapple Yuzu Matcha. They've also added a new line of energy drinks including The Avalanche, with almond, white chocolate, and vanilla; Matcha My Energy, with starfruit yellow flavor and a matcha float; and The O.J., a mix of orange juice, strawberry, and passionfruit. Summer drinks start at $5.50.

    Lazy Dog has a new frozen cocktail: the prickly pear sloshie. It's inspired by founder Chris Simms’ adventures in Wyoming, and blends Pantalones Organic Reposado Tequila, prickly pear purée, agave nectar sweet and sour, triple sec, and a salt rim. It's $15. Available for a limited time.

    Original Chop Shop is launching a new tikka masala chicken bowl with jasmine rice, grilled chicken, roasted veggies, kka masala sauce, green chutney, smoked almonds, and black currants. Available starting May 20.

    Wingstop has a new flavor on the menu: Mexican street spice. The Mexican street corn-inspired flavor is a dry rub featuring chili, paprika, chipotle, roasted garlic, lime, and parmesan cheese. The flavor can also be added to fried corn and fries.

    Golden Corral has three new sauces for chicken tenders during dinner including garlic buffalo, mango habanero, and honey mustard. Available at all Dallas locations through June 29.

    Golden Chick has a new sandwich on the menu: Pimento Crunchwich. The sandwich has fried chicken with pimento cheese spread, jalapeño crisps, and extra-thick pickles. A sandwich is $6, a combo with a side and drink is $9. Available through August 3.

    Eight Elite Light Beer, the beer brand from ex-Dallas Cowboys Troy Aikman, is launching a new slim can. It's still a 12-ounce can but it's taller and slimmer than a regular beer can. Eight is brewed with three ingredients — water, malt, hops — for a crisp, full-flavored beer with 90 calories and 2.6g of carbs, without the additives many mass market light beers contain.

    Shiner Bock has new summer releases: the Shiner Shandy Lemonade variety pack and Ruby Sunburst. The variety pack flavors include raspberry lemonade, mango lemonade, and lemonade, with 24 cans for $18. Ruby Sunburst is tangerine flavored and comes in a six-pack for $11.

    Texas Barbecue is a Facebook group founded by Desert Storm veteran and Rockdale native Derik Strelsky. He channeled his PTSD into a positive force to connect with others on BBQ trips and share reviews. The group spotlights barbecue joints, family recipes, and the talents of pitmasters across the state.

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